| 标题 |
Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of food microbiology 作者:B. Galli; J. G. P. Martin; Paula Porrelli Moreira da Silva; E. Porto; M. Spoto 出版日期:2016-10-03 |
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(2025-6-4)